5.Put a small amount of corn meal into tart tins or muffin pansOR use cupcake papers

6.Place circles of uncooked pie crust into the pans.

7.Fill the shells 2/3 full and bake until the pastry is light brown, about 20 minutes.(For runnier tarts, cook for 15 to 17 minutes.)

Makes 24 tartsGrandma's Hot Water Pie Crust1 cup shortening1 large teaspoon margarine3/4 cupboilingwater3 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon saltDirections:1. Mix up the shortening, margarine, and water until creamy.2. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt. Mix until a dough forms. (Try not to knead it while forming it into a large ball.) 3. Separate the dough into two equal balls for easier rolling; (each portion will yield a single 9-inch pie crust or one dozen small tart shells.) 4. Chill the dough before rolling it out, but not overnight (depending on your fridge, 20 to 40 minutes).